Here’s a classic Bolognese Sauce recipe—a rich, meaty Italian sauce perfect over pasta. 🍝🍅
Classic Bolognese Sauce
Ingredients (Serves 4–6)
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 2–3 cloves garlic, minced
- ½ lb (225 g) ground beef
- ½ lb (225 g) ground pork (optional, can use all beef)
- ½ cup (120 ml) dry white wine or red wine
- 1 can (28 oz / 800 g) crushed tomatoes or tomato puree
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- ½ cup (120 ml) milk or heavy cream (optional, for richness)
- Fresh parsley or basil for garnish
Instructions
- Sauté the vegetables
- Heat olive oil in a large skillet or saucepan over medium heat.
- Add onion, carrot, and celery. Cook 5–7 minutes until softened.
- Add garlic and cook 30 seconds.
- Brown the meat
- Add ground beef (and pork if using). Cook until browned and no longer pink.
- Break up meat with a spoon while cooking.
- Deglaze with wine
- Pour in wine and simmer 2–3 minutes until mostly evaporated.
- Add tomato and seasonings
- Stir in crushed tomatoes, tomato paste, oregano, basil, salt, and pepper.
- Reduce heat to low and simmer gently for 45–60 minutes, stirring occasionally.
- Add cream (optional)
- Stir in milk or cream near the end for a richer, smoother sauce.
- Serve
- Serve hot over pasta (tagliatelle or spaghetti work well).
- Garnish with fresh parsley or basil and grated Parmesan.
Tips
- Longer simmer: Simmering 2–3 hours gives deeper flavor.
- Texture: For a smoother sauce, use an immersion blender for a few seconds at the end.
- Make ahead: Sauce can be made a day ahead—flavors improve overnight.
- Freezing: Bolognese freezes well for up to 3 months in airtight containers.
I can also give you a quick 30-minute weeknight Bolognese recipe that skips the long simmer but still tastes rich and hearty.
Do you want me to do that?
